Method

• In a large bowl, whisk together the dry ingredients until well combined.
• In a small separate bowl, whisk the egg yolks.
• Using a hand mixer or stand mixer, whisk the egg whites until stiff peaks form.
• Whisk the yolks, melted butter, pumpkin purée, coconut beverage, and vanilla together.
• Pour the yolk mixture into the dry ingredients.
• Fold in the wet ingredients using a spatula until the batter has a lumpy consistency.
• Gently fold the egg whites into the batter, keeping the lumpy texture.
• Heat a frying pan over medium heat and add 1 tsp of butter.
• Pour the batter onto the pan to form a 6” pancake.
• Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes.
• Repeat with the remaining batter. Serve immediately and enjoy!